Ingredients with Measurements:
- 500g fish fillets
- 1 cup plain yogurt
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp chopped fresh coriander leaves
Special equipment needed:
- Non-stick pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together the yogurt, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Set aside.
2. Heat the oil in a non-stick pan over medium heat. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic and ginger paste to the pan and sauté for another minute.
4. Add the fish fillets to the pan and cook for 2-3 minutes on each side until lightly browned.
5. Pour the yogurt mixture over the fish and stir gently to coat the fish evenly.
6. Reduce the heat to low and let the fish simmer in the yogurt mixture for 10-12 minutes until the fish is cooked through and the sauce has thickened.
7. Garnish with chopped fresh coriander leaves and serve hot with rice or naan.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 6g
- Protein: 30g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt
- Any white fish fillets can be used instead of the suggested fish
Variations:
- Add diced tomatoes to the sauce for a tangy flavor
- Use coconut milk instead of yogurt for a creamier sauce
Tips and tricks:
- Make sure to pat the fish fillets dry before cooking to prevent them from sticking to the pan
- Adjust the amount of red chili powder according to your spice preference
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the fish and sauce in a shallow bowl with a sprinkle of fresh coriander leaves on top
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or naan
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens
- If the fish is overcooked, reduce the cooking time in step 4
Food safety advice:
- Make sure to cook the fish until it is fully cooked through to prevent any foodborne illnesses
Food history:
- Dahi Machha Masala is a popular dish in the coastal regions of India, where fish is a staple food
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with rice or naan for a complete meal
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Region: Nepalese